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I seem to have been on quite the lemon kick lately! This week it's a honey lemon chicken which is a dish that I enjoy ordering when eating out at Chinese restaurants. I thought that I would try my hand at making it at home and I wanted to try keeping it on the lighter side. Normally the honey lemon chicken comes fried in a crispy batter but I decided to go with simply sauteing the chicken. I cooked the chicken as the full breast and then sliced it as that is how it normally comes but I was thinking that you could easily cut the chicken into bite sized pieces, add some vegetables and turn this into more of a stir-fry. Next up was the sauce which I kept nice and simple with pretty much just the honey and the lemon. I did add a bunch of ginger for a bit of a kick though. The honey lemon chicken was a snap to make and it turned out really well. Lemon pairs well with honey and works surprisingly well in savoury dishes like this. I served the honey lemon chicken with some steamed broccoli and some brown rice which did an excellent job of soaking up all of the extra sauce.

Honey Lemon Chicken

Servings: 4

ingredients

1 pound chicken breasts

salt and pepper

1 tablespoon oil

1 tablespoon ginger (grated)

1 lemon (juice and zest)

2 tablespoons honey

1/4 cup chicken stock

salt and pepper to taste

directions

Season the chicken with salt and pepper.

Heat the oil in a pan.

Add the chicken and saute until golden brown and cooked through and set aside.

Add the ginger and saute until fragrant, about a minute.

Add the lemon juice and zest, honey, stock, salt and pepper and reduce to thicken. (Note: Do a taste test here to make sure that the lemon and honey balance nicely.)

Pour the honey lemon sauce over the chicken.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).

Gorgeous photo. WHen I first saw it, I thought, oh no, preserved lemons and I don't have any. I was glad to read the recipe and see it's just ordinary lemon that I have access to. another winner Kevin.

very clever of you, doing away with the breading! haven't had honey chicken in whole pieces though, hehehe... but this looks real good. and you're right, honey+lemon+ginger is a winning combo all the time.

Looks so good and orange my favorite color. My BF was looking over my shoulder and saw the tilapia post below and said, "Make that!" He is getting sick of all my veggies and your meat dishes always look fantastic! He is the harshest food critic so be flattered.

Just made this with lime -- very good but I think with the lime it could have used a little more honey. I will definately make this again with lemon or maybe orange...triple sec or Grand Marnier too? I'm thinking quesadilla with the 1 breast I have leftover.

Made this tonight and loved it. Added a little sherry to the sauce. The honey and sherry gave it a smooth lemony flavor with a little depth to the finish. Served it with roasted brussels sprouts and fried brown rice with carrots and snow peas. Definitely will make it again!

I made the Honey Lemon Chicken. It was fantastic. My husband really liked it. But I think the next time I make it, I will put the chicken back in the sause while it is reducing. But the taste is fantastic. Thanks Kevin.

This was an EXCELLENT dish! I doubled the sauce and seared the chicken first; set aside then added the ingredients. I let it reduce a little, added the chicken back in pan and finished the cooking process in the oven with the juices. YUMMY!

I made this tonight, with great enthusiasm. I would highly recomment reuducing or even elimnating the lemon rind, not the juice. Overpowering as in the recipe. And, also might want to increase the honey. Recommend starting with half the lemon, and go from there... Delicious once I finally figured out (to me taste), the proportions.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.